I Tried $800 Sushi Takeout

hey guys it's inka i make a lot of food videos i also love eating out at restaurants but as we know the pretty wild time and a lot of restaurants are actually pivoting to take out right now in new york city there are a lot of really interesting things happening and there's a lot of unique takeouts and so in this three-part mini-series i'm gonna be exploring a few of these the first one i'm exploring today is sushi which i think is actually one of the highest levels of restaurant takeout because sushi is just something that usually focuses on how quickly it's made how quickly it's served to the customer so i'm really curious to know what is a high-end sushi restaurant doing to adapt to the situation and transforming that experience for its customers today i'll be ordering from masa which is one of the most well-known sushi restaurants here in new york city and actually not just in new york city i think it's really well known all across the country it's a place that i've been wanting to go and try and eat for such a long time they have this amazing tamaki box called the masa tamaki box which i am very very intrigued by today i will be ordering pickup this is how we do it i'm going to start off by actually going to masa's website i'm going to scroll down here to find the masa tamaki box pickup which is offered on fridays only which is why you have to pre-order which is what i'm going to do right now i'm gonna order now it's just one guest they also have some add-ons i'm gonna see if they have any recommendations later we're gonna continue to payment don't look at my credit card information order has been made now i'm just gonna go and pick up my masatamaki box and actually also have a quick chat with chef masa i won't be going alone alvin's also coming with me we'll see you guys there [Music] thank you for coming thank you for having me i'm so excited to be here we're doing right now uh this kind of situation temaki which is in home and a diy and a home style this is why you decided to go with tamaki as opposed to just like sushi box yes we do very often in japan especially my home every year when i go back everywhere from 20 people beginning with champagne a little bit seafood roll you know it sounds so enjoyable a big part of your restaurant is about the experience is that kind of your way of doing that for the customers when they take it home yeah so you'd have to slice it i'm going to slice it each slices just perfect portion you don't have to worry anything about this just open the box just get the seaweed sushi rice whatever you like tuna salmon vegetable whatever you can throw on top then wrap it up dip in the sauce the heat we get to enjoy the best parts which i guess is kind of what you do here quality is first exactly great what was quality never change do you miss it though like kind of being able to face customers and interact with customers oh yeah very much very much yeah could you give us a breakdown of the tamaki box the most popular thing is tuna right tuna todo of course salmon is popular other kampachi we slice it also julienne kind of small dice mixture with the fish eggs and salmon with tata of course our signature dish total tartar with a caviar on top and then a scraped tuna we call nakaochi the sea on top so very good combination with rooney and then almost cover everything you know i feel like you really were very deliberate with like your selection of ingredients whether it's popular or just like a specialty exactly so this is just today's today's theme box actually this is a lot of fish in there all 100 gram right already you know one kilo more than one kilo hold it how heavy is oh my god and this is there's no rice this is all fish all right or fish when you take home still call the texture everything the same you know from the restaurant when you eat there's like add-ons available there's one that's like a fish pasta so this pasta i invented this with diy they bring a home no carbohydrates no gluten 100 pure fish 100 shrimp we make a noodle so it's all seafood all the seafood wow i'll show you later oh my god i'm so excited about a little bit you know chili garlic all the ingredients in the box the throat and everything i made it easy if you don't like two spices just one chili pepper you know okay i kind of too much a little bit heated up the shrimp kinda eighty percent good sprinkle salt okay almost done right now the carrot is good season sweet the carrot with cauliflower puree in a home very easy way just hot water is fine a little bit salt of course like pasta you're throwing here it's a good amount for one person 10 seconds throw in hot water just like this warm it up the throne then mix a little bit the broth water parmesan reggiano okay this is it that was so fast so fast right yeah a little bit on top little garnish chive here's a shrimp pasta try it this smells amazing my hands are shaking hold on i'm like so nervous it's so cute cute nice al dente right i love fish cakes oh this is like the freshness of the vegetables the texture just goes so i would choose this over normal pasta any day this is also people get tired tamaki box they can do in a home very light only protein this is so good thank you also thank you for cooking for for us the packaging looks very detailed very intricate can you tell me a little bit about that all i know the jeanette she's working very well precisely size design the color measure everything people when open the box that instruction what the fish is what the garnish is same time they you know making wrapping up you know the tamaki so they can see it all in my drawing what's in it what's on there this is the way just color-wise whatever i can see it right i'm enjoying what i'm doing you know it's fun right instead of everything that the word printing out you see the drawing is more clearly you can see 100 understand easy right it's such a beautiful drawing it makes it feel a lot more personal like a nice warm leather especially this time is it let's go to the box are there any kind of rules you have when eating at your restaurant that i should do when i bring this takeout kit back home if you cannot finish it keep in the fridge you can enjoy next day again sushi rice microwave oven just only warmed up that's the best way to eat so it's like multiple meals not just you can enjoy sashimi with wasabi you can wrap it up with sushi rice you can enjoy a lot of different ways you know can be appetizer big party champagne wine wrapping up talking eat i'm gonna make sure that i have champagne later when we take this thank you so much i'm excited to take this takeout kit home and give it a try [Music] sure [Music] oh i'm that was so ungraceful should i do that again just like how there was a lot of thought put into packaging this i'm gonna very very carefully unbox all of this now so then i can have a beautiful display in just a second unboxing it right now just felt like unwrapping a gift that was delightful it's extremely valuable because we actually got to watch chef masa build this in front of us and just like the amount of effort attention to detail that you put into this i can't believe i'm here eating this right now this is truly an experience and i haven't even started it yet so here's everything we have not just your average rice chef masa even makes sure that the grains are especially fluffy it's more acidic because there's more vinegar in here which makes it lighter over here we have some seasonal side dishes i just love how it's using seasonal vegetables toasted japanese milk bread which is one of my personal favorite breads chef masa also recommended that we toast it again at home there's also seaweed packaged carefully into this beautiful box ginger to help cleanse your palate some wasabi this is house-made soy sauce they adjusted this to make it also lighter one kilogram worth of seafood in here i love love love this illustration and it does feel so much like a handwritten letter there's also this card just to teach you how to assemble your tamakiro 10 points for utility 20 points for cuteness the lightest shining on the sushi box this also just looks like a jewelry box i mean look at that gonna kick it off now so i'm going to start it off with the toro tartare and caviar the torah bluefin tuna we scrape it the exact same like this with white onion in there goes in this caviar is all cetera caviar ozone too chef masa did recommend that we start with this because it is a heavier combination it is actually enjoyed best with toast oh you know what he also said you can go first this one from this box with champagne it's a perfect dish so can we get some wine in here please thanks alvin going in for the twirl and caviar is that too much i don't even think i need to add any sauces to this cheers [Music] i'm not talking because i'm savoring this bite the toro is fatty in a way that it's almost creamy umami from the fish the creaminess oh my god this is insane how can you go back to toast normal toast from this this is also chef masa's most iconic and signature combination it makes sense that we're starting off with this thank you chef masa cheers to you this is the life hirame which is a fluke we do a little tobiko chive again you can go with champagne with this it's good too also crunchy too little dots of tobiko chives to help complement the color as well as the taste i think that's what i also love about what chef masa did with this box that he is also sure to like make this look very vibrant in his own ways it is time for my first tamaki row adding some rice too much rice so i'm gonna eat it first that's some good rice you can like individually taste the grains of rice almost like refreshing isn't that a weird way to describe rice add a little bit of this hirami and tobiko i'm gonna add a little bit of wasabi we're going to just wrap it up tada i love how the tobiko is like crunchy almost it's like little bursts of umami that really complement the lightness of the harami that was super pleasant i'm gonna keep going cleanse my palate the next getting popular uni dish this is the we call nakaochi which is very tasty part we scraped all the meat from tuna bones this is avalon shell that we use which not affected any seafood regular kind of metal is an effective kind of taste they change you know another onion just slightly marinated very very light soy in the child is the texture different from other tuna it takes a much softer uni top of the tuna actually this tuna nakaoji with uni wrapped together tunas umami you can taste together you know it's amazing dish go right in for this spring onion at the bottom maybe that's a little too much this is definitely more fish than rice dip it a little bit in the soy sauce nobody see this oh that's good the uni makes me feel like i'm eating risotto and the creaminess of the uni with the lean tuna together and with a little bit of rice it just balances each other out that ratio was perfect it's definitely a little indulgent but it was so great i'm eating the caviar on my chopsticks let's get up i'm going to use this red radish underneath we're using right now this is just seasoned start non-tucked scallop then scallop goes to this shrimp i might just eat it as is so did you see that scallop situation at the bottom here oh my god grab some wasabi dip it in the soy sauce bring it up to my mouth oh my god oh my god scallop is something i love already it has that kind of velvety texture the radish is like really crunchy and refreshing together i mean i've never had it like this before i think it just blows my mind a little bit that like it goes together so well shrimp as well it's so bouncy really cute cute shrimp it's like sweet shrimp i'm gonna try a little bit of this side dish here the vegetables are still a little bit crunchy but it's also like very lightly flavored which i think is intentional because this remains kind of the main dish then next kampachi so i do uh this skin side a little bit score it because this is you know release all the fat you see the shiny getting shiny right a lot of fat coming up a little cucumber underneath compact same compass with very thin sliced and the kind of tiny kind of dice with your wasabi tobiko tobiko makes you kind of crunchy and spicy this chili green chili kind of spicy some people likes it so i'm going to put between this kampachi green chili on top just dip the kampachi a little bit of wasabi all right here we go kampachi has more of a bite to it it's not as soft as salmon or tuna which i really like the green chili to me actually just gives it a bit of a kick a lot of texture going on same thing as a tobacco earlier it has that crunchiness you see how the sides are just like finely sliced which is why the bite goes down so smoothly onion and the tuna is good combination we do a very fine green onion works for this hakami tuna or todo opos sashimi size a little thinner so you can eat as you know sashimi appetizer or you can go into you know hand roll salmon sashimi there's a red onion underneath same salmon we do mix with a little bit you know ikura a little cucumber he's a family you know pick up a color a chive it's more beautiful i love the onion it works very well my favorite of all time it's like wagyu beef usually it melts right in your mouth grab a little bit of wasabi dip it in the soy sauce tuna is the last thing you would expect to be creamy especially if it's just sliced it's so rich in a way that isn't heavy really has that like like buttery texture straight up i doubled up i think it tastes even better because i'm thinking of chef masa like slicing this in front of us just now i haven't had sashimi this good in a long time i actually don't think i've ever had sashimi like tuna sashimi this good i'm going to try some of this salmon tartar with red onion wasabi i do feel like i'm eating a smoked salmon bagel but without the smoked part the flavor is very similar which is very interesting to me it's almost like slightly western which is not what i was expecting but it's very very pleasing so i think i had a little bit of everything here i do think this is one of those things where i probably shouldn't rush through it i should slowly enjoy i love sushi i love omakase i love going to sushi restaurants to experience a full meal like this so it's really surprising to me that i am able to kind of bring that experience home in the form of this wonderful box i know that this box is much more on the expensive side it's definitely not one of those meals that you can eat every day at least definitely not for me it is something that can be shared with a lot of people if you're looking for just like a really magical and extraordinary experience where you actually do get to experience sushi at the highest level then i think it's something worth considering the ingredients are still just as fresh there's still just as much detail put into it i think that's what's incredible about this where chef master was able to in a way kind of translate that experience he's trying to give to people in his restaurant into a take-home version he also said that if you can't finish this in one sitting you can do it again the next day i'll be eating really well for the next meal to come but for now i am going to continue enjoying this with my wine and experience the magic that is masa [Music] you

Channel: About To Eat

Views: 2,389,508

Keywords: $800 sushi, 3 michelin star sushi, K_fe, about to eat, about to eat alvin, alvin zhou, expensive sushi, expensive takeout, high end sushi, inga buzzfeed, inga lam, masa, masa omakase, masa sushi, masa takayama, masa temaki box, michelin star sushi, michelin star sushi chef, michelin star takeout, most expensive sushi, most expensive sushi in the world, nyc sushi, omakase takeout, sushi chef, sushi takeout, sushi takeout box, world's most expensive sushi

Id: pJbC7W2fMvQ

Length: 18min 53sec (1133 seconds)

Published: Sat Feb 06 2021